Vitamin E is a generic term used for a group of chemically-similar compounds sharing the tocopherol and tocotrienol structures, which are lipid-soluble; hence, vitamin E is known as a fat-soluble vitamin. Vitamin E is an important anti-oxidant which protects against lipid peroxidation (which could contribute to cell membrane weakness).

Characteristics: white or light-yellow powder or liquid, odorless, soluble in ethanol, acetone, or anther, insoluble in water

Source: Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. "Vitamin E" is the collective name for a group of fat-soluble compounds with distinctive antioxidant activities

Function: Vitamin E is a fat-soluble antioxidant that stops the production of ROS formed when fat undergoes oxidation. Scientists are investigating whether, by limiting free-radical production and possibly through other mechanisms, vitamin E might help prevent or delay the chronic diseases associated with free radicals.vitamin E is involved in immune function and, as shown primarily by in vitro studies of cells, cell signaling, regulation of gene expression, and other metabolic processes